Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under...
This soup feels like coastal Oaxaca in a bowl. It has a light spicy-smoky broth and chochoyotes: dumplings made from masa or masa harina.
Author: Christian Reynoso
Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly...
Author: Richard Blais
Author: Rick Stein
Author: Annie Somerville
Super-easy to make and packed with flavor. Look for panko in the Asian foods section of the supermarket.
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Author: Joel Fuhrman, M.D.
Author: Diane Rossen Worthington
This can be served hot or at room temperature. Roasted Green and White Asparagus
Author: Jeanne Thiel Kelley
Author: Ian Knauer
Author: Molly Stevens
We love how Carena uses every part of the duck: The carcass makes a velvety broth for braising the wings and legs until they're fall- off-the-bone tender;...
Author: Raquel Carena
Author: Anna Thomas
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked...
Author: Sohla El-Waylly
Author: Anissa Helou
This creamy, garlicky tahini sauce also pairs wonderfully with lamb. Serve it as a dipping sauce, or as a spread on cold lamb sandwiches.
Author: Jerome Navarre
Author: Andrej A. Fritz